- 1 lb chicken breast, cooked in Lawry’s Mesquite Marinade
- honey lime sauce
- corn tortillas
- pepper jack cheese
- sour cream
Preheat oven to 425. Shred chicken. Add honey lime sauce to chicken and let soak into the chicken for 30 minutes.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually, 45-60 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges. Top with pepper jack cheese, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake at 425 for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with salsa and sour cream.
Honey Lime Sauce
⅓ c honey
¼ c lime juice
1 Tb chili powder
½ tsp garlic powder
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.